Key Questions & Answers

How do I explain the difference between convection bake and convection roast?

Convection Bake circulates air for even heat—ideal for cookies & cakes. Convection Roast uses airflow & top heat to crisp meats while keeping them juicy.

Are there foods that perform worse in convection?

Yes — custards, soufflés, delicate cakes, and breads with hard crusts can dry out or collapse due to moving air.

How do I respond to ’Bake is bake’?

Ask: "Ever had cookies burn on one side or a roast overcook on the outside?" Convection ensures even browning, better texture, and fewer mistakes.

Why should customers care about convection now?

They’ve been compensating without realizing it—rotating pans, adjusting racks. Convection removes the guesswork for better, faster, and more even results.

How do I address concerns about self-cleaning ovens?

Older models had issues, but modern versions use steam or improved insulation for safer, more effective cleaning—no chemicals required.

Which oven cycles are evolving the fastest?

Air Fry, steam-assisted cooking, and smart cooking algorithms that adjust time/temp automatically.

How do warming drawers compare to low-temp bake settings?

Warming drawers hold food at serving temp without cooking. Low bake applies active heat, which can dry out or overcook food.

How do I introduce new oven cycles to routine cooks?

Ask:

• "Wish pizza was crispier?" ➡️ Use Pizza Cycle.
• "Roasts too dry?" ➡️ Try Convection Roast.

Connecting features to real cooking frustrations makes them relevant and useful.

How do oven cycles differ in gas, electric, and induction models?

How do I show the value of upgrading when a contractor pushes a basic oven?

Higher-end ovens hold resale value, reduce call-backs, and improve cooking results. Position it as an investment, not just an upsell.